Steamed Chicken Wings with Ginger & Sesame Oil

Ingredients:

400-500 g chicken wings, cut into pieces

Marinate

2 dried chilli, soaked to soften & sliced
2 stalks spring onion
2 inch ginger, peeled & strips
1 tsp Chinese cooking wine
1 tsp sesame oil
1 tsp garlic powder
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp salt
1/4 tsp sugar
1/4 tsp white pepper powder

1 tsp cornstach + 1 ½ tsp cornstarch-2 tbsp water
1/2 tbsp light soy sauce or to taste
1 tsp sesame oil

Method:

In a container, marinade chicken with all the marinate ingredient for at least 30 minutes or overnight covered in fridge.

Add-in 1 tsp cornstarch and stir to incorporate fully.

Steam over boiling water with high heat for 20 minutes, drain and reserve stock.

Transfer chicken onto a serving plate.

Bring stock to boil and season with the remaining light soy sauce and sesame oil.

Thicken gravy with cornstarch solution.

Pour the hot gravy over chicken right before serving.